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OCCIDENTAL RICE
Ingredients:
Chicken
Rice
Canola oil
Fresh Cilantro
Salt
Onion
Wáter
Grated fresh ginger
Pair this entrée with a simple rice pilaf: Heat 1 tablespoon canola oil in a large saucepan over medium-high heat. Add 1⁄2 cup chopped onion and 2 teaspoons grated peeled fresh ginger to pan; sauté 2 minutes. Stir in 1 cup water, 1⁄2 cup long-grain rice, and 1⁄4 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. Remove from heat; stir in 2 tablespoons chopped fresh cilantro and ready to eat.
BY:
ANDRES BARON
SALCHIPAPA.
Ingredients
Pineapple sauce
Pink sauce
Cheese
Lettuce
Sausage
Meat
French fries
Chicken
start to cut the lettuce in little pieces and cut the sausage meat and chicken, then
put the sausage meat and chicken in a pan to fry, also put the French fries in a
saucepan to fry separate, when everything is done put all together in a bowl, I
mean mixing meat, chicken and fries, finally you can add the lettuce and cheese on
top with some sauces like sauce pineapple and pink sauce, then you´re ready to
enjoy this amazing plate.
BY:
ANDRES BARON
RICE WITH MILK
Ingredients
Sugar
Milk
Water
Grapes
First of all we must cook the rice with cinnamon, when it is cooked add milk, cream,
sugar, raisins. Mix together until homogeneous mixture and finally serve it
BY:
SERGIO ANTONIO CUERVO VEGA
Garlic
Butter
Coconut milk
First dry the fish with absorbent paper and fill the cavity with the lemon
slices , chilli and marjoram sprigs, then place in a roasting pan.
In a pan put the garlic to cook until the skin get burned and teeth are soft.
Then tighten with fingers to remove them from the shell and place in a bowl
after ths add the butter and mix.
Latr smeared with the mix both sides of fish cover with foil and place in oven
for 40 minutes at 150 F until it get cooked. Afterward remove the paper and
place the fish on grill and cook 3 min on each side or until the skin crispy
result.
Subsequently serve sprinkle with coconut milk, red rice or steamed and
some salad.
BY:
SERGIO ANTONIO CUERVO